Frosted Pumpkin Bars

Ingredients for 1 servings:

• 225 g pumpkin flesh, steamed, pureed
• 120 ml vegetable oil
• 170 g brown sugar
• 125 g rice flour, brown
• 1 tsp baking powder
• 1 tsp cinnamon powder
• 1 pinch of salt
• 150 g powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk (rice milk or soy milk)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

egg-free, gluten-free, yeast-free, dairy-free – and still delicious, makes 12 pieces

Preheat the oven to 180°C. Line a square baking pan with baking paper. In a bowl, combine the pumpkin puree, oil, and sugar. Then stir in all the other ingredients for the dough (from rice flour to salt). Pour the mixture into the pan and level it off. Bake for about 20-25 minutes, until the dough feels firm when pressed with your finger. Let it cool completely in the pan. For the glaze, combine the powdered sugar, vanilla, and milk substitute. Spread it on the cooled dough sheet. Now cut the dough into long strips, about the size of granola bars. Tip: I use a 20 x 30 cm baking pan; with smaller pans, the bars will be thicker and the baking time will be longer. This will probably also result in too much glaze. However, it can easily be halved. A regular baking sheet is too big, and the bars will lose their moistness.